Crème Brulee….Irish Cream Brulee

I am not a custard kinda person. I don’t like Flan. But I LOVE crème brulee. I love to say it….CREME BRULEE. So fancy. Oh my, this is one decadent dessert. It’s rich, creamy, delicious….and then you have that crackly, sugar crunch on top. It’s so much fun to torch the sugar, watching it turn into a golden beautiful crackly crunch. It’s even more fun to give it a whack with your spoon. Then you take that first bite……..ohhhhhhhhhhhhhhh, ohhhhh, my. You say MM-mmmmmm. You want to slowly savor each bite, but it’s so good, you just want to eat it all at once. It’s definitely not a healthy dessert….basically it is just heavy cream and egg yolks….YIKES, right?? I used Baileys Irish Cream, but you don’t have to add it. But I highly recommend it. Enjoy!!! I know you will.

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Irish Cream Crème Brulee

2 cups of heavy cream
5 egg yolks (room temperature)
1/4 cup plus 2 tablespoons of sugar
3 tablespoons of Irish Cream (Baileys or Carolans)
1 tsp vanilla

Preheat oven to 325 deg. Heat the heavy cream just till it starts to boil. Remove from heat. In a mixing bowl, whisk the egg yolks and sugar together until the mixture is pale and creamy looking. Pour a small amount of the hot cream into the egg/sugar mixture. Start whisking and then slowly drizzle in the rest of the cream. Add the irish cream and vanilla. if any of your egg scrambled, you may want to strain your mixture. Then pour into ramekins. I used 3 ramekins. Place the ramekins onto a baking sheet or cake pan. Add hot water to the pan. (don’t splash into your ramekins). The hot water should reach almost half way up your ramekin. It’s best to pour the hot water into your pan after you’ve placed it in the oven. Bake for approx. 30 minutes. The mixture should jiggle a bit when you gently shake them at the end of the cooking time. Make sure they don’t get too brown. Remove from oven, being careful of the hot water in your pan. I usually place a dish towel into the water to absorb some of that hot water. BE CAREFUL. Allow to sit out for about half an hour. Then chill for an hour, remove from fridge and sprinkle tops with sugar. Torch to turn the sugar into a golden magic. Don’t try to do this in the broiler….invest in a kitchen torch…NOT ONE OF THOSE HUGE WELDERS TORCHES. 🙂 Chill again for as long as you can wait…another couple of hours is good. Then brace yourself…soooooooo good.


8 thoughts on “Crème Brulee….Irish Cream Brulee

    • Paula, this is one decadent dessert and I can see why people love it. Im using all the willpower I have to keep from making this again. It’s too soon….Not exactly the healthiest thing to eat. But oh! oh! so good. I hope you will try it!!

    • hi Donna, yes, try it with different flavors. my favorite is espresso crème brulee. I will be posting that one soon. Happy New Year.

  1. This is one of my all time fave desserts. One variation I love has just a hint of mandarin orange flavor with a wedge of m orange & a raspberry & mint leaf on top. So pretty and tastes naughty!

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